Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 2 cups
- Unsalted butter, softened: 1 cup (2 sticks)
- Eggs: 5 large
- Key lime juice: 1/2 cup
- Key lime zest: 2 tablespoons
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the key lime zest and key lime juice.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour batter into the prepared loaf pan and spread evenly.
- Step 6: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- To keep your Key Lime Pound Cake extra moist, wrap it tightly in plastic wrap after it has fully cooled.
- A quick zap in the microwave (15-20 seconds) will gently warm a slice, releasing even more of that lovely lime aroma.
- Try serving a slice with a dollop of whipped cream and a few extra sprinkles of Key lime zest for a vibrant presentation.
- Chef's secret: Zest the limes *before* juicing them for maximum flavor extraction – it makes a big difference!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American